Gratin of Chilean Crab

READY IN: 1hr 15mins
Recipe by ratherbeswimmin

A recipe adapted from The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez. Known as Chupe de Jaiva, usually baked in clay dishes.

Top Review by MC_NB

I tried this recipie the other day and had a really tough time with it. After doing some research it seems like this recipie is adding way too much liquid (the dish came out really soupy). If i were to do it again I'd cut the milk, heavy cream, and wine in half... or just add them all very slowly in even amounts.

Ingredients Nutrition


  1. In a large mixing bowl, add the bread cubes and water; let soak for 20 minutes.
  2. Press the water out with your hands, then crumble the bread to a smooth consistency; set aside.
  3. Let the butter heat in a skillet over medium heat.
  4. Add in the onion and bell pepper; cook and stir for 3 minutes or until soft.
  5. Add in the carrots, garlic, cumin, oregano, paprika, salt and pepper; cook and stir for 1 minute.
  6. Lower the heat and add the bread, milk, cream, and wine.
  7. Cook while stirring constantly for 5 minutes.
  8. Add in the crabmeat and remove the skillet from the heat; stir to combine.
  9. If too dry, add a little more milk; consistency should be moist, not runny.
  10. Season with salt, pepper, and harissa sauce.
  11. Spoon mixture into 8 individual gratin dishes or one large gratin dish.
  12. Sprinkle cheese evenly over the top.
  13. Bake at 375 degrees for 20-25 minutes or until cheese is slightly browned.
  14. Serve hot.

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